Total Calories: 6
Salsa Mexicana (recipe follows)
1. Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using one corner of a kitchen towel to gain a secure grip, or with pliers. Place the ribs in a roasting pan.
2. Combine the garlic, thyme, oregano, marjoram, 2 teaspoons salt, the cinnamon stick, allspice berries, cloves, vinegar, and
3 tablespoons water in a blender or spice mill and process to a smooth paste, adding more water, if needed. Rub this paste over the ribs on both sides, cover, and let marinate, in the refrigerator, at least overnight and up to 24 hours.
3. Preheat the grill to medium.
4. When ready to cook, season the ribs with salt. Oil the grill grate, then arrange the ribs on the hot grate, meaty side down. Grill the ribs until nicely browned and cooked through, 30 to 40 minutes in all, turning once or twice with tongs (see Note).
5. Cut the racks into sections of 2 or 4 ribs for serving. Pass the Salsa Mexicana.
Note: You’ll probably get flare-ups-especially as the fat melts in the beginning. Control them by moving the ribs around on the grate or by squirting the fire a few times with a water pistol.
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